Almond Flour Thumbprint Cookies

These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour. They’re festive and perfect for the holidays.

I can’t believe it’s already December! It’s been so fun celebrating recent holidays (Halloween and Thanksgiving) with a little one and I know Hanukkah and Christmas are going to be just as exciting, if not more! Liv is one now so she takes in everything around her and she definitely adds a new layer of joy to everything. 

As we head into the holiday season, I’ve been baking up a storm per usual and am so excited to share this classic thumbprint recipe… with an Eating Bird Food twist! I made this with the Bob’s Red Mill Almond Flour and the end result was so delicious.

No one will know these cookies are grain-free, gluten-free and made with only 6 ingredients. I promise! 

The shortbread cookie is based off my almond flour crescent cookie recipe except there’s a yummy jam center. The end result is a decadent, perfectly chewy and festive cookie that everyone will love. 

Thumbprint Cookie Ingredients & Substitutions

Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.

• Almond Flour – I recommend using Bob’s Red Mill Almond Flour because it is blanched and has a super fine ground. Perfect for cookies! I wouldn’t recommend substituting a different flour as these are developed for almond flour specifically.
• organic butter, ghee or vegan butter – I used ghee, but any of these options work, just make sure your butter is soft and if you want the cookies to be vegan, be sure to use vegan butter.
• maple syrup – maple syrup adds moisture and gives these cookies the perfect amount of sweetness. I assume honey would work as a sub, but I haven’t tried it. If you’re looking for a low sugar or keto option, you can try using a no sugar option like monk fruit maple or erythritol, but I haven’t tested these options. 
• vanilla extract
• salt
• jam – I used store-bought raspberry jam and orange marmalade, but any type of jam will work for this recipe, even chia jam.

Why Almond Flour?

These cookies are grain-free and gluten-free thanks to the almond flour and the texture is spot on! Perfectly chewy, yet slightly crunchy… need I say more? Bob’s Red Mill Almond Flour is the perfect flour for these because it’s blanched (the skins are removed) and it’s super finely ground.

I’ve been a HUGE fan of Bob’s Red Mill for years and was so honored they wanted to work with me for a holiday recipe this year. They make simple, clean, wholesome products and they’re my go-to for whole grains (I always buy Bob’s Red Mill oats) and flours! 

I’ve met the founder, Bob, several times and he’s amazing. He started the business with his wife Charlee in 1978 and they are still involved today. They have an “honest-to-goodness” approach that I really do feel through their branding, marketing, and products. You can find Bob’s Red Mill at most major grocery stores but be sure to check out their website for specific products.

How to Make Thumbprint Cookies

Mix the dough – Mix almond flour, softened butter, maple syrup, vanilla extract and salt in a small bowl until a dough forms. It will seem a little dry at first, but just keep mixing!

Scoop the dough – Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough onto a baking sheet lined with parchment paper. Use your thumb to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.

Bake – Bake cookies for 10-12 minutes at 350ºF, until they start to turn a light golden brown on the bottom. Remove the cookies from the oven and cool them on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before serving.

How to Store These Cookies

After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week. For storing in the freezer, layer cookies between parchment paper and freeze in an airtight container for up to 3 months.

Watch how to make thumbprint cookies on my stories. 

More Holiday Cookies:

• Healthy No Bake Cookies
• Gluten-Free Sugar Cookies (Cut-Out Cookies)
• Quinoa Gingersnap Cookies
• Healthier Snowball Cookies
• Almond Butter Espresso Cookies
• Gluten-Free Peanut Butter Blossoms

More Almond Flour Recipes to Try:

• Gluten-Free Almond Flour Crescent Cookies
• Almond Flour Chocolate Chip Cookies
• Gluten-Free Snickerdoodles with Almond Flour
• Baked Almond Flour Donuts
• Vegan Zucchini Bread with Almond Flour

If you make these almond flour thumbprint cookies be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!

Almond Flour Thumbprint Cookies

4 from 58 votes

These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients. They're festive and perfect for the holidays.

Print Recipe Pin Recipe

Prep Time 15 minutes

Cook Time 12 minutes

Servings 12

Ingredients

• 1 cup finely ground almond flour
• 3 Tablespoons ghee, softened butter or vegan butter (I used Earth Balance)
• 3 Tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 Tablespoons jam, homemade or store-bought

Instructions

 

• Preheat oven to 350°F.
• Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
• Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.
• Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
• Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom.
• Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
• To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.

Video

Nutrition

Serving: 1cookie Calories: 102kcal Carbohydrates: 10g Protein: 2g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 2g Sodium: 73mg Fiber: 1g Sugar: 6g

Author: Brittany Mullins

Course: Cookies

Cuisine: American

Keyword: almond flour thumbprint cookies

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